How to Make the Perfect Venison Tenderloin Wrapped in Bacon
American · Medium · 35 min · 2 servings
Lean and tender venison tenderloin is wrapped tightly in thick-cut bacon to baste the delicate meat in fat as it cooks, preventing it from drying out while adding incredible smoky richness. This elegant carnivore recipe is quick to prepare but delivers restaurant quality results every single time it is made.
Why this recipe works
This Venison Tenderloin Wrapped in Bacon recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 760 calories with 86g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs venison tenderloin trimmed
- 10 slices thick-cut uncured bacon
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp beef tallow
- 2 tbsp unsalted butter
Step by step instructions
Step 1: Wrap the Tenderloin
Pat the venison tenderloin completely dry and season with sea salt and black pepper on all sides. Starting at one end, wrap the bacon slices tightly around the tenderloin in a slightly overlapping spiral pattern. Secure the ends with toothpicks to prevent the bacon from unraveling during cooking.
Step 2: Sear the Outside
Heat beef tallow in an oven-safe cast iron skillet over high heat until smoking. Place the bacon-wrapped tenderloin in the pan and sear for 2 minutes per side rotating to brown the bacon all the way around the entire surface. This step creates a flavorful crust and helps render the bacon fat.
Step 3: Finish in the Oven
Transfer the skillet directly to a 400 degree Fahrenheit oven. Roast for 10 to 12 minutes until the internal temperature of the venison reaches 130 degrees for medium-rare. Venison is a very lean meat and will become dry and gamey if cooked past medium.
Step 4: Baste and Rest
Remove from the oven and add butter to the pan. Tilt the skillet and baste the tenderloin continuously with the foaming butter and bacon fat for 1 minute. Remove all toothpicks and allow the meat to rest for 8 minutes before slicing into thick medallions and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- venison tenderloin → elk tenderloin or pork tenderloin
- thick-cut bacon → pancetta slices
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking venison past 135 degrees internally which makes this naturally lean meat dry out completely and taste gamey
- Not securing the bacon tightly enough with toothpicks which allows it to unravel and fall off the tenderloin during searing
Nutrition facts
Per serving: 760 calories, 86g protein, 0g carbs, 46g fat, 0g fiber.
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